I wonder if the security cameras at Walmart caught me snacking on one of their plants. Don’t worry, though, I did buy the plant after nipping off the tip of one leaf.
It was called “Culantro” and that’s the correct spelling. I had to taste it because it’s often mistaken, misspelled, and misnamed for its close relative “cilantro” or “coriander.” So I found out it tastes just the same, only a bit stronger, and bought it.
I also planted it the same day, albeit in the wrong place. I took a gamble and placed it in a sunny spot before reading the card that said:
“Culantro grows naturally in shaded moist heavy soils near cultivated areas. Under cultivation, the plant thrives best under well irrigated shaded conditions.”
The plant is rich in calcium, iron, carotene, and riboflavin and its harvested leaves are widely used as a food flavoring and seasoning herb for meat and many other foods. Its medicinal value include its use as a tea for flu, diabetes, constipation, and fevers. One of its most popular use is in chutneys as an appetite stimulant.
The name fitweed is derived from its supposedly anti-convulsant property.
I bought another herb, too; Thai basil has a licorice or anise taste in addition to the familiar tastes of basil. But more of that later. Right now, I’m going to replant the Culantro in a shaded, moist spot as the growers recommend.
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